This is basically a common Japanese fast food where beef and caramelized onions are served on top of short-grain rice. Perfect when hot, cold, or room temperature. Good for school lunches on hot days.

Advertisement

Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Halve the onion and discard the central-most part. Cut halves into thin slices.

    Advertisement
  • Heat oil in a large skillet or wok over high heat. Add onion; cook and stir until it starts to brown, about 30 seconds. Reduce heat to medium-low; add water, soy sauce, brown sugar, mirin, and sake and simmer until flavors combine, about 3 minutes.

  • Stir beef into the skillet. Cook, covered, until beef is cooked through, 3 to 5 minutes. Divide between serving bowls and garnish with sesame seeds, green onions, ginger, and seaweed strips.

Cook's Note:

Substitute another kind of rice wine for the sake if preferred.

Nutrition Facts

297.4 calories; 15.5 g protein; 21.2 g carbohydrates; 40.6 mg cholesterol; 977.2 mg sodium. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/13/2016
Having lived in japan, this a weekly staple in my house. My only changes are, 5 Tbsps of soy sauce and 3 Tbsps of rice vinegar instead of Mirin. Oh and adding the egg to the top the sauce at the end and letting them harden up. This is four servings FYI. Read More
(5)

Most helpful critical review

Rating: 3 stars
03/23/2019
this is a good groundwork recipe but i definately recommend adding some more seasonings to your taste as the recipe is a bit bland. (we added more soy sauce as a trial but will definately experiment more with it) Read More
8 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/13/2016
Having lived in japan, this a weekly staple in my house. My only changes are, 5 Tbsps of soy sauce and 3 Tbsps of rice vinegar instead of Mirin. Oh and adding the egg to the top the sauce at the end and letting them harden up. This is four servings FYI. Read More
(5)
Rating: 4 stars
06/13/2016
Having lived in japan, this a weekly staple in my house. My only changes are, 5 Tbsps of soy sauce and 3 Tbsps of rice vinegar instead of Mirin. Oh and adding the egg to the top the sauce at the end and letting them harden up. This is four servings FYI. Read More
(5)
Rating: 4 stars
06/21/2016
A sweet and savoury delight hot or cold. I used mirin because I didn't have sake and the outcome was a bit too sweet. I served it with the optional ingredients all over rice noodles. Thank you for the recipe. Read More
Advertisement
Rating: 3 stars
09/04/2016
I thought it was bland. I will make again but will definitely add vegetables ginger and salt. Will also double the sauce as we like it to soak into the rice Read More
Rating: 5 stars
12/08/2018
I made a few changes I didn't have sake so I just put in 2 GPS of Miriam. This is soooo delicious I will make this one again. All of the sets are easy to do. Read More
Rating: 5 stars
06/27/2016
I loved this. I did it with rice noodles and enjoyed it. changes in am going to make next time is a little less vinegar. Read More
Advertisement
Rating: 3 stars
03/23/2019
this is a good groundwork recipe but i definately recommend adding some more seasonings to your taste as the recipe is a bit bland. (we added more soy sauce as a trial but will definately experiment more with it) Read More
Rating: 5 stars
03/29/2020
This was REALLY good. I was forced to make a few changes. One, the photo showed some snow peas added in. With the corona virus social distancing, I was running low on fresh vegs, so very thin sliced carrots and some slices of green onion went in--the carrots with the onions at the beginning, and the green onion at the end--oh, yeah; also a little fresh spinach at the end. Sounds icky, but it was what I had . And, Yum! The other BIG change I made was to use very thinly sliced pork shoulder instead of beef, which I did not have. But I did have a whole pork shoulder bought cheaply to break down, and I used all the little bits and pieces left over from cutting around the bone. I probably had two cups--did not weigh it. And it was WONDERFUL! Thank you for this recipe. Read More